Throw garlic, nuts, and
fresh basil into a food processor then drizzle in olive oil until you have a sauce.
finely chopped
fresh basil into eggs halfway through cooking.
Debi Mazar and Gabriele Corcos turn the quintessential summer salad of mozzarella, tomato and
fresh basil into a filling sandwich that can be assembled in a cinch.
If desired, stir some chopped
fresh basil into the vegetables just before serving.
Not exact matches
2 tablespoons peanut or vegetable oil 1 large yellow onion, diced 3 cloves garlic, minced 1 (14 - ounce) container extra firm tofu, cut
into 1 - inch cubes 2 cups vegetable stock 1 (14 - ounce) can light coconut milk 1/2 cup of Peanut Butter & Company» sThe Heat Is On 4 carrots, peeled and cut
into 1 - inch cubes 3 potatoes, peeled and cut
into 1 - inch cubes 1 cup frozen peas 3 tablespoons chopped
fresh basil Finely ground sea salt Freshly ground black pepper
2 teaspoons olive oil 3 cloves garlic, minced 1 small head cauliflower (about a pound), leaves removed, cut
into florettes 4 cups vegetable broth, divided 1/2 teaspoon salt Big pinch dried thyme Lots of
fresh black pepper 1 tablespoon arrowroot or cornstarch 1 cup loosely packed
basil leaves, plus a little extra for garnish
8 ounces cavatappi pasta 2 ears corn, shucked 1 red bell pepper, deseeded and cut
into 2 - inch - wide strips 1 zucchini, halved lengthwise 1/4 cup plus 1 tablespoon olive oil 1 teaspoon kosher salt 1/2 teaspoon black pepper 4 3 - ounce sweet Italian chicken sausages 1 cup cherry tomatoes, halved 1 garlic clove, finely grated 2 tablespoons thinly sliced
fresh basil 1/4 cup shredded Italian cheese blend
1 package potato Gnocchi 3 large tomatoes, cut
into 1 inch chunks 2 large garlic cloves, minced 1 1/2 Tablespoon olive oil salt pepper couple shakes red pepper flakes 2 - 3 Tablespoons
fresh basil, chopped Freshly grated parmigiano - reggianno
Stew 12 ounces eggplant, peeled and cut
into 1 / 2 - inch pieces (about 1 medium eggplant) Salt 4 Tbsp extra-virgin olive oil 1 large onion, chopped 1 pound russet potatoes, peeled and chopped
into 1 / 2 - inch pieces 2 Tbsp tomato paste 2 1/4 cups water 1 28 - ounce can whole peeled tomatoes, drained with juice reserved and chopped coarse 2 zucchini, 8 ounces each, cut
into 1 / 2 - inch pieces 2 red or yellow bell peppers, stemmed, seeded, and cut
into 1 / 2 - inch pieces 1 cup shredded
fresh basil
Top with chiffonade of
fresh basil, slice
into pieces and serve.
200 g black chickpeas, soaked in cold filtered water for at least 9 hours, or overnight, then washed and drained 150 g quinoa, washed under cold running water half a red pepper, cleaned and cut
into cubes half a yellow pepper, cleaned and cuto
into cubes 8 - 10 cherry tomatoes, cleaned and cut
into quarters 1 carrot, cleaned and cut
into cubes 2 hanfuld black pitted olives, chopped a handful of
fresh parsley, cleaned and finely chopped a handful of
fresh basil, cleaned and finely chopped extra virgin olive oil, to taste whole sea salt, just enought to taste
Portobello mushroom cap is smothered in a yummy tomato sauce and topped with
fresh mozarella cheese,
fresh basil leaves and
fresh cherry tomatoes, then baked in the oven until the mushroom becomes soft and the cheese melts
into a hot gooey deliciousness!
Humitas are made with grated
fresh corn, mixed
into a paste with fried onions,
basil, salt, and pepper.
1 Tbsp butter 1 sm onion, chopped 1 med potato (such as red or Yukon gold), peeled and cut
into 1/2» dice (about 3/4 c) 3 c water, divided 2 c reduced - sodium chicken broth 6 ears corn, kernels removed and cobs «milked» 1 tsp salt 3 Tbsp chopped
fresh basil, chives, or parsley (optional)
1 large eggplant, cut
into 1/4 - inch - thick rounds Olive oil, for brushing the grill pan 1 cup oil - packed sun - dried tomatoes, plus 2 tablespoons of their oil 1/2 cup bocconcini packed in oil 6
fresh basil leaves, torn
into small pieces 3 tablespoons balsamic vinegar Kosher salt and freshly ground black pepper
1 red bell pepper, quartered 1 yellow squash, sliced lengthwise
into 1/2» thick pieces 1 zucchini, sliced lengthwise
into 1/2» thick pieces 1 japanese eggplant, sliced lengthwise
into 1/2» thick pieces 4 cremini mushrooms 4 oz asparagus 3 scallions 2 Tbsp olive oil 1 Tbsp balsamic vinegar 1 garlic clove, minced 1 Tbsp chopped
fresh Italian parsley 1 Tbsp chopped
fresh basil 1 tsp finely chopped
fresh rosemary 1/4 tsp salt Freshly ground black pepper
250 g peeled potatoes 1 large zucchini, cleaned and cut
into pieces 1 clove of garlic, peeled and cut
into halves 2 - 3 cm
fresh ginger root, peeled and chopped 2 tablespoons extra virgin olive oil 2 tablespoons shoyu a pinch of Himalayan salt freshly ground white pepper, to taste 1 teaspoon vegetable stock powder 200 ml unsweetened and unflavoured oat milk 150 g plain tofu 2 tablespoons nutritional yeast flakes 3 teaspoons mild curry powder a handful of
fresh basil, cleaned a few
fresh thyme sprigs, cleaned 4 teaspoons agar agar powder mixed with 100 ml unsweetened and unflavoured oat milk 50 - 60 g vegan ham, chopped
fresh lime juice 1 loose cup chopped
fresh coriander leaves and stems 1/4 cup
fresh basil OTHER: 2 kaffir lime leaves, OR substitute 1 bay leaf 1 can good - quality coconut milk 1.5 to 2 cups firm tofu sliced
into cubes 1/2 pound shiitake mushrooms, stems trimmed, halved if large 1/2 pound green beans, trimmed and cut in half crosswise 4 heads baby bok choy (6 ounces), halved lengthwise 1 red bell pepper, cut
into 1 - inch pieces 1/2 cup
fresh basil, roughly chopped 2 - 3 Tbsp.
Ingredients 2 whole wheat friselle 320 - 350 g
fresh ripe tomatoes, sliced or cut
into pieces dried oregano, to taste
fresh and cleaned
basil, to taste extra virgin olive oil, to taste whole sea salt, just enough to taste Makes 2 servings.
Cut tomato halves
into quarters and add to squash along with
fresh basil.
If you don't have
fresh basil, stir some pesto
into the peppers and mushrooms before putting them on the pizza.
Ingredients - 1 package of Trader Joe's Pizza Dough - 5 - 6 tablespoons of Trader Joe's Pizza Sauce - 12 oz
fresh mozzarella, thinly sliced or torn into pieces - Fresh basil, roughly chopped - 1 - 2 vine tomatoes, sliced - Olive oil, salt, and red pepper flakes to
fresh mozzarella, thinly sliced or torn
into pieces -
Fresh basil, roughly chopped - 1 - 2 vine tomatoes, sliced - Olive oil, salt, and red pepper flakes to
Fresh basil, roughly chopped - 1 - 2 vine tomatoes, sliced - Olive oil, salt, and red pepper flakes to taste
6 shallots, peeled 3 cloves garlic, peeled 1 tablespoon freshly grated ginger 1 teaspoon turmeric Pinch of salt Defrosted superhot 1 / 2 - inch chile cubes, as needed 8 cups coconut milk (not sweetened coconut cream) 3 1/2 pounds chuck roast, cut
into 1 - inch cubes
Fresh basil leaves for garnish
Sea salt 2 medium eggplants, cut
into 1/2 - inch cubes 3 tablespoons olive oil 3 garlic cloves, minced 1/4 teaspoon crushed red pepper One 28 - ounce can crushed tomatoes 1 tablespoon brown sugar Freshly ground black pepper 1 pound rigatoni (or gluten - free pasta) Balsamic vinegar for drizzling 1/4 cup
fresh basil Rockin» Ricotta
ingredients ROASTED RHUBARB AND STRAWBERRIES: 1 quart strawberries (hulled, sliced 1 / 2 - inch thick) 2 bunch rhubarb stalks (about 10 stalks, cut
into 1 — 1 1/2 - inch pieces) 1/4 cup sugar (divided) TART SHELL: 1 sheet puff pastry (thawed) all - purpose flour (for dusting) 1 egg (lightly beaten) 1 teaspoon water ROASTED STRAWBERRY COMPOTE: 1 recipe roasted strawberries (above) 2 tablespoons water 2 tablespoons sugar 1 tablespoon lemon juice LEMON RICOTTA FILLING: 2 cups whole milk ricotta 1 and 1/2 tablespoons coconut oil 2 tablespoons sugar 1 lemon (zested) 1 teaspoon Kosher salt TO SERVE: 2 tablespoons granulated sugar 1 tablespoon
fresh basil leaves (finely chopped) 2 teaspoons lemon zest
* 1 head of cauliflower, preferably organic, bottom trimmed off and separated / chopped
into florets * 6 cloves of garlic, unpeeled * 4 tablespoons olive oil - I used blood orange olive oil, but you could use any fruity olive oil * 2 tablespoons balsamic vinegar - I used a dark chocolate balsamic vinegar, but you can use regular or aged balsamic, or your favorite mild / sweet vinegar or Meyer lemon juice instead * 1 - 2 tablespoons chopped
fresh mint (or use
fresh tarragon, parsley or
basil)
12 to 16 ounces penne pasta 1 1/2 cups small broccoli florets 1 small carrot, thinly sliced 1 small zucchini or yellow squash, cut
into 1 / 4 - inch cubes 1/2 cup raw cashews, soaked overnight and drained 2 garlic cloves, crushed 1 cup hot vegetable broth or water (more if needed) 1 - 2 ripe Haas avocados, halved and pitted 2 scallions, chopped 2 tablespoons lemon juice 1/2 teaspoon salt Ground black pepper Plain unsweetened almond milk (if needed) 1 cup grape tomatoes, halved lengthwise 1/3 cup chopped
fresh basil leaves or parsley Whole
fresh basil leaves (for garnish)
Ingredients 2 eggs 1 tsp kosher salt 1 tsp
fresh black pepper 2 tsp Dijon mustard * 2 cloves of garlic, minced 1 cup cottage cheese 1 cup grated Parmesan cheese, divided 2 cup cooked rice (I used short grain brown rice) 1/2 medium red onion, diced 1 cup cherry tomatoes, sliced 1 cup zucchini (1 small zucchini), roughly cut
into matchsticks or diced 1 ear of corn, cut from the cob or 1/2 cup frozen corn 1/2 medium bell pepper, diced 4 large leaves of
fresh basil, chiffonaded
To get the
freshest flavor from the chopped
basil, stir it
into the sauce a few minutes before serving.
For the salad: 1 1/2 lbs zucchini 1 lb cherry or grape tomatoes, sliced in half 1/2 lb cucumber, sliced
into half moons (about 1 1/2 cups) 1/2 cup finely diced red onion 1/2 cup roasted, salted peanuts 1 cup
fresh herbs, such as: Thai
basil, mint, cilantro (or a mix of all three), chopped
Armenian Stew with Pilaf Stew: 2 tsp canola oil 1 cup chopped onion 3 garlic cloves, minced 1 tsp dried mint 1 tsp dried
basil 1 bay leaf 1/2 tsp salt 2 medium carrots, peeled and cut
into 1 ″ chunks 1 small zucchini, cut
into 1 ″ pieces 1 cup chopped
fresh tomatoes 1/2 cup tomato juice 1 15 - oz can drained fava beans 1 large bunch swiss chard, torn
into bite - sized pieces 1 tbsp
fresh lemon juice
(if not organic, peel off the skin) 1/2 cauliflower, cut
into small pieces 1 1/2 cups dry white wine 1 tablespoon dried parsley 1 tablespoon dried sage 1 tablespoon
fresh rosemary, minced 1 tablespoon dried
basil 1 teaspoon dried oregano 1 tablespoon dried leeks / parsley / fennel mix 1/4 teaspoon ground black pepper 1/4 teaspoon kelp powder 8 cups water
2 medium eggplant, quartered and cut
into 1/4 inch slices 2 medium red onions, quartered and cut
into 1/4 inch slices 1/4 cup olive oil 1 teaspoon salt 1/2 lemon, juiced 2 tablespoons chives (optional) 1 loaf
fresh sourdough or country white bread, cut
into 1 / 2 - inch slices (about 10) 1/2 cup chive or
basil pesto 1 cup white bean spread (recipe follows)
Market
fresh zucchini, garlic scape and
basil merge together
into an easy - to - make frittata that is best served the next day at room temperature.
4 ounces linguine pasta 2 boneless, skinless chicken breast halves, sliced
into thin strips 2 teaspoons Cajun seasoning 2 tablespoons butter 1 green bell pepper, chopped [I used orange bell pepper instead] 1/2 red bell pepper, chopped 4
fresh mushrooms, sliced [I omitted because I forgot to get them, oops] 1 green onion, minced 1 1/2 cups heavy cream [I used half and half] 1/4 teaspoon dried
basil 1/4 teaspoon lemon pepper 1/4 teaspoon salt 1/8 teaspoon garlic powder 1/8 teaspoon ground black pepper 2 tablespoons grated Parmesan cheese DIRECTIONS Bring a large pot of lightly salted water to a boil.
Serves 6 - 8 Recipe by Barefoot Contessa / Heavily Adapted by Winner Dinners / Inspired by Cravings Bistro 3 pounds Roma / plum tomatoes, cut in half lengthwise 1/2 pound carrots, peeled and cut
into 1 - inch pieces 1/4 cup plus 2 tablespoons olive oil 1 tablespoon sea salt 1-1/2 teaspoons black pepper 2 cups onions, chopped 6 garlic cloves, chopped 2 tablespoons butter 1/4 teaspoon crushed red pepper flakes 1 (28 - ounce can) plum tomatoes, with their juice 2 ounces
fresh basil, chopped 1-1/2 teaspoons dried crushed rosemary 1/2 teaspoon dried thyme 1 (32 - ounce container) chicken stock 2/3 cup brown sugar, packed
Poke a few holes
into each calzone, brush with a bit of oil, and sprinkle some dried
basil on top (or
fresh!).
In a pitcher or large bowl, combine 6 cups assorted fruit (such as mango, pineapple, cantaloupe, and apricot), sliced or cut
into pieces, 1/4 cup thinly sliced peeled
fresh ginger, 1 to 1/2 cups
fresh basil or mint leaves, and 1/2 cup orange - flavored liqueur.
Ingredients 6 - 7 tomatoes, cleaned and seeds removed then cut
into small pieces 6 sundried tomatoes, soaked in filtered water for about 10 minutes then rinsed, pat - dried and cut
into pieces a handful of
fresh rocket, cleaned and chopped a handful of
fresh basil, cleaned and chopped 1 garlic clove, peeled and cut
into slivers extra -LSB-...]
8 slices French or Italian bread baguettes, cut diagonally
into 1/2 - inch slices 6 slices provolone cheese 2 - 3 roasted red peppers, peeled, seeded and cut in 1 - inch strips 1 bunch of
fresh basil, sliced thin
of boneless chicken, diced 1 1/2 tsp of
fresh ground or finely shredded ginger 1 tbsp of
fresh minced garlic 1/4 cups of cashews or peanuts (optional) 1/2 red bell pepper cut
into thin strips 1 cup of broccoli or cabbage slaw with carrots 1/2 bell pepper 2 tbsp of coconut aminos (soy sauce replacement) 1/4 cup of chopped
fresh basil 2 tbsp of date paste or 1 tbsp of honey Chili pepper flakes to taste Salt and pepper to taste 1 head of lettuce (for wrapping)
After pouring soup
into bowls top with torn
fresh basil leaves
Added
into the lasagna is garden
fresh spaghetti sauce,
fresh basil, green peppers and some mushrooms.
2 cups all - purpose flour 1/4 teaspoon sea salt 1 tablespoon baking powder 6 ounces cold butter, cut
into small pieces 1/4 cup parmesan cheese, grated 1/4 cup provolone cheese, shredded A few
fresh basil leaves (1/4 cup chopped) A small handful of scallions or chives (1/4 cup chopped) 1 cup plus 3 tablespoons heavy whipping cream, divided 1/8 teaspoon cayenne pepper 2 - 3 grinds freshly ground black pepper
Topping 1 tablespoon olive oil 3 garlic cloves, finely minced One 15.5 - ounce can of cannellini beans 1/4 teaspoon salt 1/4 teaspoon black pepper 1/2 cup water or vegetable stock 3 tablespoons
fresh basil, chopped 2 medium ripe Roma tomatoes, cut
into 1 / 4 - inch slices
3 pounds
fresh plum tomatoes, peeled and seeded 1/4 cup olive oil 2 large garlic cloves, crushed Pinch of red pepper flakes Sea salt, to taste 4
fresh basil leaves, torn
into bits
Imagine this: roasted red pepper cashew cream with a
fresh bite of
basil and slightly salty, meaty prosciutto, all nestled
into soft and sweet plantain tortilla, cut
into «lil party - sized poppers.
Place the cooked veggies
into the bowl along with cooked sausage mixture, add salt and pepper,
fresh basil and stir together.
4 - 5 handfuls of fava beans 1 and a half handfuls of hijiki seaweeds, soaked in filtered water for 15 - 20 minutes, then cooked in boiling water for another 15 minutes, drained, rinsed under cold running water and drained again 1 cucumber, cleaned and cut
into small sticks 4 - 5 tablespoons extra virgin olive oil 2 tablespoons tamari juice of half a lemon 1 tablespoon rice vinegar a pinch of whole sea salt a pinch of chili powder
fresh basil, cleaned and chopped, to taste
And with all that cheese and
fresh basil, even though my oldest child swears she does not eat cooked tomatoes unless they are blended
into tomato sauce...